Back of Pike-perch with Yellow Wine Butter and Julienned Vegetables

Ingredients

• 4 Pike-perch fillets
• 1/2 cup white wine
• 1/2 cup unsalted butter
• 1/2 pound julienned carrots
• 1/2 pound julienned celery root
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. Season the Pike-perch fillets with salt and pepper.
3. In a small saucepan, combine the white wine and butter. Heat over medium heat until the butter is melted.
4. Place the Pike-perch fillets in a baking dish and pour the butter mixture over the top of the fillets.
5. Bake the Pike-perch for 12-15 minutes or until cooked through.
6. While the Pike-perch is cooking, heat the olive oil in a large skillet over medium-high heat.
7. Add the julienned carrots and celery root and cook for 6-8 minutes or until tender.
8. Season with salt and pepper to taste.
9. Serve the Pike-perch with the julienned vegetables on the side.

Verdict

This dish is a great way to showcase the delicate flavor of Pike-perch. The yellow wine butter adds a luxurious touch to the fish, while the julienned vegetables provide a nice crunch and contrast in texture. It’s a perfect dish for a dinner party or a special occasion.

Serving Suggestions

Serve with a side of roasted potatoes or a simple green salad to round out the meal. Pair with a dry white wine like Sauvignon Blanc or Pinot Grigio to complement the flavors of the fish.